You’ve heard of nose-to-tail eating, right? Well, this is a little stem-to-root action. I’ve been buying knobby, thick, tangy, crunchy rainbow carrots at my local organic grocer. I eat the dark ruby, rusty red ones with hummus and the lighter ones – pale, pale yellow – in salads with my current favorite greens, dandelion and arugula. And I love adding the carrot tops, the feathery, dark greens to my kale smoothies. It’s a great jolt of chlorophyll. By doubling this recipe, inspired by Melissa Clark, I get enough tangy, savory salad for 4. And of course, especially with carrots, you only want to use organic. Carrots absorb all the toxins in the soil so make sure you are eating from a clean and green source. This is definitely an Ageless Diet™ Recipe. You’ll feel energized and good after eating this. And it’s delicious. Carrot greens are highly nutritive, rich in protein, minerals and vitamins. They contain 6 times the vitamin C of the root and are a great source of potassium and calcium. The tops of the carrots are loaded with potassium which can make them bitter so they do really well with the sweetness of the sesame dressing and in kale smoothies with pear and orange. These greens are packed with chlorophyll, which is an excellent source of magnesium. This promotes healthy blood pressure as well as strong bones and muscles. They are high in potassium, which can lower blood pressure, support your metabolism, and help prevent osteoporosis. Carrot greens are rich in vitamin K, which is the root is lacking. So try this recipe, share it, and keep eating for a healthier, more energized, ageless you.
Carrot Greens with Sesame Dressing
2 bunches carrot greens, washed and stemmed
6 tablespoons toasted and ground white sesame seeds or you can use 4 tablespoons of tahini & 1 of toasted sesame seeds
3 teaspoons soy sauce (we like Nama Shoyu) or Bragg’s Liquid Amino Acid
2 tablespoon rice wine vinegar (make sure the vinegar you buy is just vinegar – that it has NO sugar added) or unfiltered apple cider vinegar or a good grade cold sake if you have it
1-2 teaspoon cayenne pepper (optional – I like the spice & heat it gives to this fresh salad)
1. In a large pot of lightly salted boiling water, parboil carrot greens for 2 minutes then shock in ice water drain and squeeze dry. Place in a new bowl of cold water and refrigerate for a few hours (overnight if you can wait), changing water 2-3 times to eliminate bitter flavor. Drain and squeeze again, then cut into 1/2 inch lengths.
2. In a medium bowl, dress carrot greens with tahini, sesame seeds, soy sauce, vinegar or sake. Allow greens to sit and marinate at least 30 minutes before serving.
* Sometimes I’ll add a cup of blanched organic shelled edamame for a little buttery goodness. But if you want to keep it deliciously earthy, stick with the original recipe.
About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.